This cookbook is named after a book I JUST ordered for myself by Colleen Patrick Goudreau. She is the creator of the website and podacast named: Compassionate Cooks. Her podcast is so well done, and is one of my biggest inspirations for becoming a vegan. You should really check it out...
Here in THIS cookbook, I have gathered a selection of vegan baked "sweets" that I have found here on Zaar, and some of my own as well. I was really surprised at how many vegan dessert recipes were on here from other zaar chefs. That makes me simle!
This is my favorite chocolate cake. No fuss, no mess and very moist. Back in the early days when it was paycheck to paycheck, this simple dessert made it into his lunchbox many a day because it was cheap and simple. No eggs, no milk.
That's right, vegan brownies that actually taste GOOD. What's more, they don't involve a bunch of ridiculous health food store ingredients and they're super quick to make. Mmmm...tasty easy moist healthy brownies. I don't know about you, but I'm sold! (And I'm not even vegan)
"These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren't done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions." Recipe from the Post Punk Kitchen (www.thePPK.com) and accredited to Isa.
My sister used to bake these every day to sell at a cafe at school. I often bring these to vegetarian/vegan potlucks because they are quick and everyone seems to really like them.
Please note - these are pretty good, but the other vegan brownie recipe I have posted (Recipe #25230) is way better!! (I think).
This cupcake recipe is from the book Vegan Cupcakes Take Over The World. You can make this recipe using soy margarine or canola oil. IF USING OIL INSTEAD OF MARGARINE DOUBLE THE SALT. I have only used the canola oil in this recipe and the results were surprisingly delicious. The texture is good and so is the flavor.
These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine!
These are sooooo good! No exaggeration. The topping is light and fluffy and not overly sweet, and you would never know that the cupcakes were vegan. The recipe come from Vegan Cupcakes Take Over the World. Once you taste these cupcakes, there will be no doubt that these can take over the world! The mousse topping makes enough for probably 2 dozen cupcakes, so go ahead and double the cupcake recipe...they are sure to disappear in no time. Preparation time doesn't include the 1 hour refrigeration time for the mousse.
An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".
This recipe came from Vegan Cupcakes Take Over The World, but I made a small modification with the frosting (using much less, trust me, it doesn't need much). No one will believe you when you tell them they're vegan. The cupcakes taste like moist banana bread. Double frosting recipe to create cupcakes like the ones in the photo. My favorite vegan margarines to use for baking include Earth Balance and Nucoa (in the tub, although it's been impossible to find lately).